Cinnamon Pull-Apart Bread

THE OLYMPICS ARE HERE!!!
(there is certainly no way to convey my excitement and cap locks is the best I can do!)

The Olympics opening event has always been a huge thing among my family. In fact, the whole sporting event is huge among us and we'd spend hours & hours cheering on our favourite teams. I have a very competitive nature and any sporting event will trigger that inner competitiveness! I always believe that competitions bring out the best of an individual and it's almost impossible for me to turn down any challenge (even within myself). Without competition, there won't be success.


The live show was 5.30am but I didn't wake up in time for the beginning so, I knew that I couldn't miss the replay that afternoon! I made a mad dash to Queen Victoria Market, got my groceries and quickly sprinted back with bags of fruits and veggies. Thankfully, I got back just in time! And while watching the opening, I did some therapeutic baking. Nothing's more relaxing than kneading my bread dough while watching David Beckham making his way to the stadium in 007 style, right?

I was going for a cinnamon roll, but isn't this prettier?

Cinnamon Pull-Apart Bread (Single Servings) 

(adapted from Joy The Baker)

Ingredients:

- Dough:-

• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoon instant dry yeast
• 1/2 teaspoon salt
• 60 grams unsalted butter
• 1/3 cup full-fat milk
• 1/4 cup water
• 2 large eggs
• 1 teaspoon pure vanilla extract

- Filling:-

• 1 cup granulated sugar, melted
• 2 teaspoons ground cinnamon
• 60 grams unsalted butter

1. Whisk together 2 cups of all-purpose flour, sugar, yeast and salt in a large mixing bowl. Set aside.
2. Whisk eggs together in a smaller bowl and set aside.
3. Melt milk and butter together. (I did it in a microwave!) Add water and vanilla extract. Let the mixture stand till room temperature or mildly warm.
4. Pour the milk mixture into the flour mixture and mix with a spatula. Add the eggs and mix until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and continue stirring with the spatula until the mixture comes together and become sticky. (I kneaded it for a couple of minutes before resting it)
5. Place the dough in a large, greased bowl. Cover with plastic wrap and place it in a warm space. Rest the dough for about an hour until the size doubles.
6. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. On a lightly, floured table, roll out the dough to about 12 inches by 20 inches - or the biggest rectangle you can get.
7. Spread the melted butter across the dough using a pastry brush. Sprinkle all the sugar and cinnamon mixture evenly across the dough.
8. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices again (or for smaller servings, cut into eight stacks).
9. Place each stack into a muffin tin hole (squeeze the bottom and fan out the top). Place a kitchen towel over the muffin tin and allow it to rest until almost doubled in size.
10. After resting, bake in a pre-heated oven at 180 degrees Celcius for 30 minutes, until the top is golden brown.
11. Remove from the oven and rest for 30 minutes before taking the bread out. Or eat it warm, straight from the oven like me!

I loved how crunchy the top part turned out! It was a real contrast to the soft centre.

Either way, they were gone within the evening!

I hope you're all enjoying and soaking up the Olympics spirit!

And may the best man (and woman) win!!!

Favourite sporting event to watch?

Rooting for any particular athlete?

Chomping My Way Through Hokkaido

It's been awhile since my last post and I do apologize! I've been pretty busy sorting out my new semester's subjects (last semester of my undergraduate degree!!) and cleaning up my apartment. I left it in a terrible state before I went back for the winter holidays and I have to admit that I'm not the neatest person. Oh right! I'm down with a terrible cold too so, that puts a lot of sleeping time into the equation.

I've settled quite a few things (and maybe half of the apartment) so, my mind isn't running 200 miles/hour. For now. In my last post, I left you all with some of my favourite Hokkaido snacks and I thought that I'd finish up this Hokkaido series with bits & pieces from my trip and move on to my Kyoto meals!

Sapporo Ramen

Ramen noodles in pork broth with chashu, egg, bamboo shoots and seaweed.

The beauty of ramen is that each region in Japan has its own version of ramen. Different noodle texture, different broth, different toppings. And Hokkaido's ramen is one that I'm quite familiar with, due to my repeated visits to Hokkaido Santouka Ramen in Pavillion! 

(I saw a Santouka store in Hokkaido! I wonder if it's the original store...)

Like an old friend, it was warm and comforting. In fact, it was better than meeting an old friend because it warmed up and filled our bellies!

A cold version with warm broth. The noodles were slightly different as this one was thicker and chewier, like pan mee noodles. But both equally good!

I did some cherry picking as well and had a full hour to pick as many cherries as I wanted!

 Is this not heaven?

Some cakes to snack on from the cherry farm. I definitely enjoy Japanese pastries and baked goods more as I noticed that they are often much finer and less sweeter.

A feast of scallop rice, mixed tempura, shabu-shabu with sliced pork, tofu, mushrooms & udon and chicken kaarage.

King Crab with no fancy-pancy sauce. Just boiled to perfection and dipped in icy cold water.

And finally, I'll leave you with something from my past...

Left side: 2004

Right side: 2012

Look how much my whole family has grown! Now, my mum's the shortest in the family. My brother, who used to be the shortest, is now the tallest. AND thankfully, my sense of fashion improved and I got rid of that bandana :P

I love visiting the same places again because it reminds me of how much I've grown and changed since then. It's interesting how a place filled with foreignness can evoke a huge sense of familiarity within me. To think that 9 years ago, I was standing at the exact same spot. Same scenery. Same history. But hopefully a better person now.

Snacking in Hokkaido

Note: I wrote this is Narita Airport this morning but couldn't post it. So, here it is!

So long, Japan! Today, I’ll be catching an afternoon flight back to Kuala Lumpur. It’s been a fun week & a half and I’m not ready to leave but all good things must come to an end. However, speaking of good things, it’s nice to be going home to my family to enjoy the last few days of my winter break. Throughout the next few weeks, I’ll hopefully be sharing my Japan eats and adventures with you all! (and help me re-live my trip :P). 

This is definitely not a ‘good bye’ to Japan but more of a ‘till we meet again’. Including this trip, I’ve been to Japan more than (at least-I’ve lost the exact count) six times and it’s safe to say that I’ll definitely be back. 

Alright, sentiments aside and back to food. When I was in Hokkaido, I threw my 3 meals and 3 snacks a day routine out of the window and adopted a eat whenever you like practice. It would be an absolute shame if I went back and wished that I had gotten something I wanted! So, here’s a glance of a couple my SNACKS throughout Hokkaido.

Clockwise from top left: 

Baumkuchen, Steamed sweet corn, Sweet & Salty croquette, More croquettes!

Baumkuchen: 

An extremely popular cake in Japan! It has its German origins but the Japanese have certainly made it their own with flavours like matcha (green tea). It reminds me of the ‘kek lapis’ or layer cake that we have in Malaysia but Baumkuchen is a much lighter and fluffier cake.

Steamed sweet corn: 

Besides Yubari melons, another famous produce of Hokkaido is its sweet corn. May it be the crystal clear water or rich soil or the care the farmers give, Hokkaido’s sweet corn is the sweetest and juiciest you can find. I also had a raw one. Straight from the cob- no cooking, fuss or frills and it’s just like eating a piece of fruit! Sweet, juicy and crunchy.

Croquette: 

My brother’s favourite! In Malaysia, most of the croquettes you’d get are cream croquettes. But here, the variety of croquettes is unimaginable. 

Everyone has his/her own version- from a simple potato one to pork belly one! Because the words are in Japanese, the easiest way to find the best one is the get the most expensive one! And that one happen to have a huge piece of pork belly in the centre and shredded piece pork mixed in with the potato. Other interesting ones includes a ham & cheese croquette and a subtly sweet one.

Senbei

(Left: Sweet; Right: Spicy- with chilli powder)

Senbei is a traditional Japanese rice cracker, usually eaten as a snack with tea. I went with the spicy and savory option while my brother when for the sweet option. The best way to shop is to eat and shop! Imagine snacking on this toasted and crispy rice cracker while walking down a shopping street- yum.

Clockwise from left: 

5-flavour soft-serve, Cream Puff, Toasted mochi with sweet azuki (red-bean) filling, Cream Cheese Bread

Soft-serve: 

If you read my previous post, you’d know how I can’t get enough of them! If you haven’t, head over here: [Hokkaido Soft-Serve]and feast your eyes upon the gorgeous pastel colours of the sweet and creamy soft-serve ice-cream of Hokkaido.

Cream Puff: 

Because of the quality of milk in Hokkaido, their dairy products are extra creamy and milky. The cream puffs there are certainly no exception.

Toasted mochi with sweet azuki filling:

After a quick visit to a Shinto Shrine, each person was given a free sample of toasted mochi. It was definitely a wonderful surprise! It was a rainy day and the toasted mochi with green tea definitely gave my tummy some warmth.

Cream Cheese Bread:

Personally, I prefer bread and baked goods from Japanese bakeries. They're always extra soft and fluffy. The variety? Endless.

I really hope you all enjoy reading and gawking as much as I enjoy writing these posts! So, do stay tune for more because there's definitely going to be more.

Sayonara Japan! But not for long... (I have my fingers crossed) :)

Hokkaido's Soft-Serve

Today's my sixth day in Japan and so far, I've checked off a lot of things of my list!

Tons of seafood? Check.
Tons of Japanese sweets/okashi? Check.
Tons of rice and Japanese curry? Check.

But one particular item has been making an appearance every single day and that is soft-serve ice-cream. If you've had Hokkaido's milk before, you'll know how creamy, thick and milky it is. So gloriously smooth, I wish I could drink it for breakfast, lunch and dinner.

From that, you shouldn't be surprise when I tell you that the soft-serve ice-cream you'd get here is the best I've ever had. So luscious and velvety. And the flavours are out of this world.

Besides the dairy, crab and lavender, Hokkaido is well-known for its sweet and juicy rock melons or cantaloupe (particularly Yubari Melon). The melon-flavoured soft-serve is incredibly popular and I never had any trouble finding a store that sells this. However, there are subtle differences in terms of the flavour among different stores. Some are sweeter. Some are milder. Some have a brighter orange colour. But either way, they never (ever!) disappoint.

There are different form of soft-serve available, depending on the store you buy it from. Normal cones or waffle cones. Mix swirl with milk flavour or single melon flavour. Or like the one above, they added some cubed melons.

Want something fancier? Try a lavender, milk and melon mix! The lavender is subtle but it gives the soft-serve a beautifully fragrant and flowery flavour. For the fickle-minded like me, this is the way to go!

Seriously. Every single day. This is how everyone should live and there would only be happiness in this world.

And if three different flavours aren't enough for you...

... this is for you.

From top: Ice Soda, Strawberry, Melon, Milk and Lavender

Oh Hokkaido, you put the other soft-serves to shame.
However, all good things must come to an end as I had my last one today. I'll be flying off to Kyoto tomorrow afternoon and leaving Sapporo, Hokkaido behind.

And I'm going to miss you terribly. Yes you, swirly and creamy soft-serve.


What's your favourite soft-serve/ice-cream flavour?
Best soft serve/ice cream you have ever had?

Chocolate Heaven

Who doesn't like a rich and decadent chocolate cake? Definitely not my brother!
So, when I gave my brother a choice between a chocolate cake or a red velvet cake (I'm obsessed with incorporating red velvet into everything I bake!), I'm not surprise that he went with the chocolate-y option.

Recently, I came across a chocolate cake recipe by Foodess which looked amazing and required minimal fuss. Since I needed three layers of chocolate cake and I only have one 9-inch cake tin, I knew that a simple recipe would really help me out. Thankfully, I finished the cake in time before my brother brought it over to his friend's house!

Toss in a couple of creme wafers and Maltesers and.... Voila!

Moist Chocolate Cake
(adapted from Foodess)

Ingredients:

• 1 3/4 cups all-purpose flour (I used cake flour)
• 2 cups granulated white sugar (I substituted it with caster sugar)
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup butter, melted
• 1 tablespoon vanilla extract
• 1 cup freshly brewed hot coffee (this is when my Nespresso machine came in handy!)

Method:

1. Pre-heat the oven to 180 degrees Celcius. Grease two 9-inch baking pans and set aside. 
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan and flip the cakes over onto the racks. Cool completely before handling or frosting.

Note: This recipe is enough for two layers of cake.

Chocolate Frosting

(adapted from All Recipes)

Ingredients:

• 224g/1 cup butter 
• 1 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• icing or confectioners' sugar
• milk

Method:

1. In a large mixing bowl, cream the butter. Gradually beat in the cocoa powder, vanilla and icing sugar. (** I didn't put the amount of icing sugar because I adjusted it according to my taste. I used about 3 cups but can go up to 4 1/2 cups.)
2. Add enough milk until the frosting reaches spreading consistency.

Finally, decorate your cake however you like! That's the fun bit :)

A 'fabulous' picture which I instructed my brother to take when they cut open the cake :P

Anyway, I'll be leaving for Japan tonight! Hopefully, I'll find some place with wifi or internet and continue updating my blog... Or else, I'll see you in one and a half week's time!

Enjoy the rest of your weekend! :D

Red Velvet Cupcakes

Before I came back for the winter holidays, one of my dear friend (lets call her Ganas for now...) celebrated her 21st birthday by throwing an amazing vintage-style party. And of course, I was more than happy to help out by making her favourite cupcakes- Red Velvet. It was hectic but incredibly fulfilling and I was just glad that people enjoyed them! By the end of everything, Ganas, without doubt, turned 21 in style. ;)

When I told my mum about it, she demanded requested for some and my dad & brother certainly didn't mind having some cupcakes around the house! So, I got busy and recreated the red velvets.... with plenty to spare.

After a bit of mixing and a couple of minutes in the oven, they're red and ready!

I was quite worried about how the cream cheese frosting might turn out because of the hotter weather here in Malaysia so, I tweaked the butter and cream cheese ratio and they turned out fine! Yay!

Piping the frosting out would be a prettier option but the process might warm up the frosting. Hence, I opted for the simpler method of frosting with a palette knife.  

After eating a few and giving them away to friends and neighbours, we still have a couple left but I'm pretty sure that they'll be gone by dinner!

I'd love to share the recipe but I believe that there's room for improvement! Till then, I'll be tweaking and experimenting... So for now, do enjoy the pictures :P

What's your favourite cupcake flavour?

Funkiest cupcake you've tried?

Journal by Plan B, Publika

I've been back for a week already! And so far, I've done lots of eating, swimming (no way I'm running in this weather!), sleeping, reading and of course, shopping. Oh yes! I've also been having way too much coffee, thanks to my dad's new Nespresso machine but more about that in future posts.

Coming back to Malaysia means indulging in the local food that I miss so dearly. Whenever I'm in Melbourne, I try to avoid Malaysian restaurants at all cost, mainly because they're never as good as the food back home. With that, I could easily be having a more satisfying meal in another restaurant. And another thing, eating bad/mediocre Malaysian food makes me miss home. It makes me miss the food that I took for granted when I had complete access to all the mamak stalls or kopitiams I wanted.

For the past week, I have been ticking off my checklist of meals I long for but occasionally, I do crave the simple eggs on toast with a cup of cappuccino. With Publika being a couple of minutes away, my mum suggested Plan B- another brain child of BIG.  

We were quickly shown to our table and presented with the menu. I took a quick glance but my eyes were set on the breakfast list. No point beating about the bush because I knew what I wanted! :P

Compared to its sister restaurant, Ben's, the service was much more attentive and prompt. 

 Eggs Ben

Poached eggs, Portobello mushrooms, rockets & Hollandaise sauce on toasted English muffin

When the dish arrived, I was incredibly intrigued by the huge English muffin! Unlike the typical English muffin, they looked pillowy and puffed up like a chiffon cake. It definitely tasted like what you'd expect it to be- soft, chewy and pillowy.

The eggs were beautifully poached but the hollandaise sauce wasn't thick, smooth or creamy. On the bright side, it was incredibly buttery. Oh! If I'm not mistaken, they sell the same English muffins in their Ben's Independent Grocer bakery.

Eggs Any Style (Poached eggs on a slice of toasted multigrain bread)
with a side of Sauteed Cherry Tomatoes

I added a side of cherry tomatoes to boost my lycopene intake! And I'm glad I did because they went really well with the creamy yolk and buttered bread. Though, I would have preferred a denser bread. Either way, I got the lovely simple eggs on toast brunch I wanted.

If the simple eggs on toast don't tickle your tastebuds, this place offers a variety of Western and Asian dishes which ranges from Nasi Lemak to Pho to Pasta to Pies and Salads.

Lot No. 65, Level G2.

Publika, Solaris Dutamas,

Jalan Dutamas 1,

50480, Kuala Lumpur

http://www.thebiggroup.co/planb/ 

How do you like your eggs?
Dense and crusty or Soft and pillowy bread?